Journal
FOOD CHEMISTRY
Volume 126, Issue 3, Pages 896-901Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2010.11.071
Keywords
Yellow grouper; Postmortem changes; Fillets; Freshness; Shelf life
Funding
- National High Technology Research and Development Program of China (863 Program) [2007AA091806]
- Major Programs for the Science & Technology of Zhejiang Province, China [2009C03017-5]
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The freshness of yellow grouper (Epinephelus awoara) stored under vacuum-packing at 0 degrees C was assessed by physicochemical, sensory and microbiological methods. No significant differences were found in pH and thiobarbituric acid (TBA) values during the storage, while TVB-N, TMA-N, HxR, Hx and K values increased significantly with time. The content of IMP was decreased significantly with the storage time. The texture profile, hardness and chewiness were significantly decreased with the time. L-* values, the values of chroma and hue were all decreased. However, the increased b(*) values were observed. Furthermore, the significant variations and correlations of sensory attributes were shown with the storage time. A regression analysis for total viable counts yielded a shelf life of 26 days. This suggested that the TMA-N, IMP, HxR, Hx, K value, hardness, chewiness, colour, sensory attributes and microbiological counts may be considered suitable indicators for evaluating yellow grouper fillets spoilage during refrigerated storage. (C) 2010 Elsevier Ltd. All rights reserved.
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